Geopolitical Dynamics: Syria's Diplomatic En-deavors in a Complex Region

 In order to prevent tensions, promote economic cooperation, and obstruct regional integration, the document emphasizes the importance of territorial and economic disputes within the Syria Territory. It highlights how diplomacy plays a key role in reaching agreements and resolving these conflicts. Regarding Syria's position regarding Israel, diplomatic endeavors are essential for resolving more general geopolitical issues. Syria's strategic location makes it a key player in trade routes, and diplomatic initiatives are aimed at ensuring economic benefits and regional stability. Syria's diplomatic landscape is further shaped by Russian support, which offers political backing in international negotiations. The Geneva Conference, Astana, and Sochi processes are important platforms for tackling the complex issues at hand, bringing together regional and international players to identify all-encompassing solutions. Overall, the document elucidates how diplomacy not only addresses territorial and economic concerns within Syria but also navigates the complexities of the broader geopolitical context, such as Syria's role in the Arab-Israeli conflict and its economic aspirations linked to trade routes. It highlights various diplomatic initiatives that can promote stability, prosperity, and mutual benefits while also fostering regional integration. Policymakers who want to use diplomatic means to advance peace and stability in this region will find this information useful. Keywords: Syria, Diplomacy, Geneva, Astana, and Sochi.

Effects of Household Cooking Methods and Some Food Additives on Polycyclic Aromatic Hydrocarbons Pahs Formation in Small Ruminants Goat, Sheep Meat Varieties in Punjab, Pakistan

In this research formation of Polycyclic Aromatic Hydrocarbons (PAHs) in goat and sheep meat were studied during natural gas grilling, wood charcoal grilling and oil frying. The effect of different types of condiments in reducing the formation of PAHs during these procedures was also studied. The meat of five organs (chest, foreleg, heart, hind leg and liver of goat and sheep was obtained and cleaned well. After homogenizing, except control, each sample was cooked using three procedures and all the samples including controls after extracting and concentrating were analysed and identified using High Performance Liquid Chromatography (HPLC) and the mass of titled eight HPLC identified PAHs was verified using Gas Chromatography Mass Spectrometry (GCMS). The concentration of the tittled eight PAHs in control samples was not observed to be significant and the maximum increase in said eight PAHs was observed due to wood charcoal grilling. In case of goat, hind leg showed maximum concentration of PAHs in all cooking methods, ranging up to 11.11ng/g in gas grilling, 30.39ng/g in wood charcoal grilling and 24.82ng/g for oil frying. The minimum concentrations were found in liver ranging 0.47ng/g for gas grilling, 1.31ng/g for wood charcoal grilling and 0.74ng/g for oil frying. Similar trend of PAHs production was found in sheep meat. Effect of condiments on the formation of titled eight PAHs explained that modified condiments type III (Normal condiments + onion + garlic + ginger + clove + lemon juice) proved to be the best to reduce the formation of all the selected PAHs in the heat treated meat samples. T-test and ANOVA statistically confirmed the results with 95% confidence interval. It was concluded that open flame grilling should be avoided and condiments used prior to cooking minimize the production of PAHs.